Are you tired of boring, bland breakfasts that leave you hungry an hour later? Get ready to transform your morning routine with these mouthwatering Southwest Beef Egg Muffins that pack a protein punch and explosive flavor in every single bite! Perfect for meal preppers, busy professionals, and anyone who craves a delicious, portable breakfast that will keep you energized and satisfied all morning long. These aren't just ordinary egg muffins – they're a culinary adventure that brings the bold, zesty flavors of the Southwest right to your breakfast table.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 lb ground beef
- 6 large eggs
- 1 cup diced bell peppers
- 1 cup shredded cheese
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- In a large skillet, brown the ground beef over medium-high heat, breaking it into small crumbles. Cook until the meat is no longer pink and has developed a slight golden color, approximately 6-8 minutes.
- Drain any excess fat from the ground beef and transfer the meat to a large mixing bowl. Allow the beef to cool slightly for 3-4 minutes.
- Add diced bell peppers, shredded cheese, chili powder, salt, and black pepper to the ground beef. Mix thoroughly to ensure even distribution of ingredients.
- In a separate bowl, whisk the eggs until well combined and slightly frothy.
- Pour the whisked eggs into the beef mixture and stir until all ingredients are evenly incorporated.
- Carefully spoon the mixture into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and the tops are lightly golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes to help them set and make removal easier.
- Use a butter knife or small spatula to gently loosen the edges of each muffin, then carefully remove them from the tin.
- Serve warm or allow to cool completely. These muffins can be refrigerated for up to 4 days and reheated in the microwave for quick meals.
Tips
- Use fresh, high-quality ground beef for the best flavor and texture. Lean ground beef (85/15 or 90/10) works best to prevent excess grease.
- Make sure to thoroughly drain the ground beef after cooking to prevent soggy muffins. A paper towel-lined plate can help absorb excess fat.
- For extra flavor, consider adding diced jalapeños or a sprinkle of cumin to enhance the Southwest profile.
- Don't overfill the muffin cups – leaving about 1/4 inch at the top prevents overflow and ensures even cooking.
- These muffins freeze beautifully! Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Reheat directly from frozen in the microwave for 60-90 seconds.
- For a low-carb variation, swap bell peppers for spinach or add some diced green chiles for extra kick.
- Use a non-stick muffin tin or generously grease your pan to ensure easy removal of the muffins.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 2g
Protein: 15g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 130mg